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Easy Peach Sorbet
[Photograph: Robyn Lee]
There's no easier trip from fruit to dessert than sorbet. Especially this one, which is also kind to frozen peaches, and doesn't even make you remove the skins.
Note: If your peaches are very tart, use less lime juice. If very sweet, use slightly more lime juice.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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About This Recipe
| Yield: | makes 1 quart |
| Active time: | 30 minutes |
| Total time: | 3 hours |
| Special equipment: | food processor, ice cream maker |
| This recipe appears in: | Scooped: Easy Peach Sorbet |
Ingredients
- 3 pounds fresh or frozen peaches (about 8 whole), diced (leave peels on)
- 2 teaspoons freshly squeezed juice from 1 lime (see note above)
- 1 cup sugar
- 1/4 teaspoon kosher salt
Procedures
-
1
Combine peaches, lime juice, and sugar in a food processor and purée until very smooth with no large chunks. You should have about 1 quart of purée. Pour through a fine mesh strainer into an airtight container and add salt to taste. Press a piece of plastic wrap against surface of purée and chill for 2 to 3 hours, or until very cold.
-
2
Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.